Keto Turkey Meatloaf with Cauliflower Mash

Keto Turkey Meatloaf with Cauliflower Mash

A comforting, low-carb twist on the classic meatloaf dinner.

KEY INFO

• Prep Time: 30 minutes
• Cook Time: 60-75 minutes
• Total Time: 90-105 minutes
• Servings: 6-8
• Calories: 385 per serving
• Fat: 24g
• Protein: 42g
• Net Carbs: 4g
• Difficulty: Moderate
• Dietary Tags: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

• Large mixing bowl
• Baking sheet or loaf pan (9×5 inch)
• Food processor or blender
• Large pot
• Colander
• Meat thermometer (recommended)
• Aluminum foil

INGREDIENTS

For the Meatloaf:

• 2 pounds (907g) ground turkey
• ½ cup (48g) almond flour [or pork panko]
• ½ cup (50g) grated Parmesan cheese
• 2 large eggs
• ½ cup (80g) diced onion
• 2 cloves garlic, minced
• 1 tablespoon fresh herbs (rosemary, parsley, basil)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup (60ml) sugar-free ketchup

For the Cauliflower Mash:

• 1 large head cauliflower (about 2 pounds/907g)
• ¼ cup (60ml) heavy cream
• 2 ounces (56g) cream cheese
• 2 tablespoons (28g) butter
• ¼ cup (25g) grated Parmesan cheese
• Salt and pepper to taste

METHOD

Meatloaf:

1. Preheat oven to 350°F (175°C)
2. In a large bowl, combine ground turkey, almond flour, Parmesan, eggs, onion, garlic, herbs, salt, and pepper
3. Mix gently with your hands until just combined – don’t overmix
4. Shape mixture into a loaf on baking sheet or in loaf pan
5. Spread sugar-free ketchup evenly on top
6. Bake for 50-60 minutes until internal temperature reaches 165°F (74°C)
7. Let rest for 10 minutes before slicing

Cauliflower Mash:

1. Cut cauliflower into equal-sized florets
2. Boil in salted water for 8-10 minutes until fork-tender
3. Drain thoroughly in colander and pat dry
4. Place in food processor with cream, cream cheese, butter, and Parmesan
5. Process until smooth, scraping sides as needed
6. Season with salt and pepper to taste

CRUCIAL TIPS

• Don’t overwork the meat mixture – it will make the meatloaf tough
• Ensure cauliflower is very well-drained to avoid watery mash
• Let meatloaf rest before slicing to retain juices

STORAGE & SCALING

Storage:

• Refrigerate for up to 3 days
• Freeze portions for up to 2 months

Scaling:

• Recipe easily halves for smaller households
• Use smaller loaf pan if halving

Common Mistakes:

• Overmixing the meat
• Under-draining cauliflower
• Not checking internal temperature
• Skipping the rest period

Variations:

• Add mushrooms to meatloaf for extra moisture
• Use different herbs in mash (thyme, chives)
• Switch turkey for ground chicken
• Add garlic powder to cauliflower mash